Tag Archives: Soups

Another recipe from my big cook-up. I had some cooked rhubarb and went searching for a different way to use it. I found a recipe for butternut squash & rhubarb soup. It sounded interesting but called for a pressure cooker to cook the squash and the onion…. I had ideas of my own.

In a large bowl place the oil, coriander, nutmeg, salt & black pepper,
and white wine and stir. Add the butternut squash chunks and toss to coat in the oil mixture. Spread in a single layer on a baking tray and roast in the preheated oven for 25 minutes or until golden and soft. Remove from the oven and allow to cool slightly.

While the squash is roasting, wipe and cut the rhubarb into chunks, place in an oven proof dish with 1 tablespoon of caster sugar, cover and cook on the lowest oven shelf for about 10 minutes. When cooked remove from the oven, stir to break down the chunks, cover and leave in the dish to cool slightly.

When the butternut squash is cooked transfer to a large saucepan. Add the onion marmalade and the chicken stock, stir and cook on high for about 10 minutes. Remove from the heat allow to cool before liquidising in a blender. Add the pureed rhubarb and 1 tablespoon of chopped coriander. Season to taste.

I am not talking about the 1933 Movie with the Marx Brothers: Groucho, Harpo, Chico & Zeppo. No way!

The tantalizing aroma in my kitchen right now is coming from the stock pot on the cooker. The carcass & leg bones from yesterdays duck, with an onion, celery and carrot are simmering since seven of the clock this morning.

It smells like a mighty stock in progress.

I carefully stripped the remains of the meat last night and they are for adding to the soup with the juice of an orange and a dash from a bottle 😉 at the final stage later today.

Last Monday I gave you my latest attempt at Soup making and Wisewebwoman commented: “I was on the point of digging around for your recipe!” This gave me an idea….

As the days shorten and the weather turns cold, there is nothing better than a bowl of good soup to warm the cockles of your heart. Living alone, I find cooking for one frustrating, almost soul destroying, after all I did grow up in a household of hungry men with hollow legs!

Nowadays I cook soups and stews for four six people, eat one portion that day, cool and portion the remainder for the freezer. It means that on any busy day I have a good home-made meal at the ready to enjoy without all the work! 😀

The following is a list with links to all the soups I have shared since 2008. If you make one a week, they will keep you going until February next year!

A wide necked Thermos like food and drinks flask is perfect for bringing hot soup to work for a cheap and wholesome lunch.

Heat the oil in a large pan and add the carrots, ginger, onions and garlic. Cover and cook for 10 minutes until softened. Gradually add the stock & orange juice stirring continuously. Simmer for another 20 minutes transfer the soup to a food processor and blend until smooth. Return to the pan over a low heat and slowly stir in the cream, fresh coriander & season to taste. Garnish with a little of the cream and sprinkle with orange zest.
Serve with Garlic Bread.

Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemon grass and cook for a further 3 minutes. Add the stock and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes until the vegetables are tender. Cool the soup slightly, then liquidise with half of the coconut cream and process until smooth.
Return the soup to the saucepan, add the remaining coconut cream. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice. Ladle the soup into bowls and garnish with the lime zest.

Preheat oven to 200ºC
Wash the squash, then quarter, deseed and place on a baking tray. Sprinkle with one tablespoon of oil and season with salt and freshly ground pepper. Roast until the flesh is tender, remove from the oven and allow to cool a little. (This can be prepared in advance) Remove the flesh, discard the skin, and set aside.

Heat the remainder of the oil in a large saucepan and add the onions and the garlic. Cook for 2 minutes and then add the squash, chopped apples and sage. Cook for another 2 minutes, season well and add the stock and the cider. Bring to the boil and simmer for 15-20 minutes until the ingredients are tender. Liquidise and serve piping hot with wheaten or crusty bread.

Melt the butter in a large pan and add the carrots, onions, garlic and ground coriander. Cook for 5 minutes until softened. Stir in the plain flour and cook for a further 2 minutes. Gradually add the stock, zest & juice of an orange stirring continuously. Simmer for another 20 minutes transfer the soup to a food processor and blend until smooth. Return to the pan over a low heat and add the nutmeg & fresh coriander slowly stir in the cream & season to taste. Garnish with a little of the cream and a few coriander leaves.